New Recipes for New Rices?

A food company in my state, Lotus Foods, packages three interesting rices.
Whether or not they are actually newly grown rices, they are new to my area. The rices are expensive per pound, but I have found them, so far, to be absolutely worth it.

One is a red rice that they call Bhutanese Red Rice. I've cooked it once, and struggle to remember what I put with it. Let me guess some sliced garlic and some hot italian sausage sauteed in olive oil. Whatever I did, the rice itself struck me as the best I'd ever tasted, and the combo worked well with it.

I've also cooked with the small white rice they package, which they call Kalijira. It's a baby basmati rice, startlingly tiny. Again I did something simple, I think I added some olive oil and grated parmigiano and pepper.

The next one is Forbidden Rice, a black rice that I haven't tried yet. A friend mentioned that Whole Foods sells it with some pinapple and other items in the ready to cook,or maybe that was ready to eat, package.

That might be good, but when I think of a black rice, I think.. ooh, with red onion? with a spicy sausage? with pecans? No, no, not those all together...

I like to play with ingredients for recipes to develop a dish that has flavors that really work together, and with the item they are added to, so that everything blends but that you enjoy all the tastes.

I have barely started playing around with these rices, at least two of which are delicious alone.

Has anybody else cooked with them?